This recipe from Audrey “Libation Goddess” Sanders originally called for 8-year añejo rum, but also we’ve tried it with a fancy spiced rum and a white Flor de Caña, and every time we’ve gotten wonderful results. Of all of Saunders’ many fine mojito riffs, this is one we always keep coming back to.
Every recipe we’ve found for an Old Cuban calls for Champagne, but we don’t see it as a strict requirement. We’ve had it with prosecco and cava and gas-station sparkling-who-knows-what, and all but the latter were delightful. We’d err on the side of a dryer sparkling wine – something too sweet, like a sparkling moscato, would overwhelm the other flavors of the drink.
- ¾ part Lime juice
- 1 part Simple syrup
- 6 leaves Mint
- 1½ parts Aged rum or Light rum or Spiced rum
- 2 dashes Aromatic bitters
- 2 parts Sparkling white wine
Muddle the lime juice, simple syrup and mint in the bottom of a shaker. Add the ice, rum, and bitters and shake. Strain into a chilled cocktail, champagne, or coupé glass and top with sparkling wine.
Garnish with a small sprig of mint – and if you want to do it like the Libation Goddess does, add a sugared vanilla bean, too.
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- Old Cuban from PUNCH magazine